Recipes Inspired by the Box! Mon/Tues/Wed, Aug 31 – Sept 2, 2015

At a Glance – Recipes Inspired by the Box

Vegan – Carrot and Pepper Stir Fry with Tofu and Almonds

Spotlight on the Herb – End of Summer Tomato and Pepper Pizza

Soup of the Week – Thai Basil and Peanut Soup

Appealing Appetizers – Apple Grape and Rosemary Flatbread

Savory Sides – Skillet Green Beans

Something for the Sweet Tooth – Spicy Asian Pear and Apple Sauce


Vegan

Carrot and Pepper Stir Fry with Tofu and Almonds

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
  • 2 C water
  • 1 block firm tofu, sliced about ⅛” to ¼” thick
  • to taste salt
  • pinch cayenne
  • pinch ginger
  • 2 t olive oil, divided
  • 1 T soy sauce
  • 1 T rice vinegar
  • ¼ C cold water
  • 1 T cornstarch
  • pinch ginger
  • 2 T olive oil
  • ¼ C carrots or celery, thinly sliced
  • 1 C bell pepper, thinly sliced
  • 1 C summer squash, thinly sliced
  • 1-2 C broccoli or cauliflower, cut into bite sized pieces
  • 2-4 T radish, thinly sliced
  • 1 C greens or cabbage, chopped
  • 1 C green beans, chopped
  • (could also add: turnips, snap peas, bean sprouts, butternut squash)
  • pinch salt
  • 2 cloves garlic, minced
  • 2 T almonds, chopped, for serving

Directions:

  1. Cook rice.
  2. While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it’s hot add tofu, working in batches so the pan isn’t overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
  3. Whisk together soy sauce through ginger. Set aside.
  4. Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add garlic and cook for about 2 minutes more.
  5. Stir in sauce. Cook for 1-2 minutes (or until sauce has thickened).
  6. Taste and adjust seasoning if needed.
  7. Serve over rice, topped with chopped almonds.

Spotlight on the Herb

End of Summer Tomato and Pepper Pizza

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 2 personal sized pizza crusts
  • olive oil
  • salt
  • pepper
  • cayenne (optional)
  • garlic, minced
  • summer squash, very thinly sliced
  • tomatoes, very thinly sliced
  • sweet peppers, very thinly sliced
  • chile pepper (optional), ribs and seeds removed, very thinly sliced
  • 1 C cheese, grated (cheddar and parmesan mixture)
  • 1/4 C fresh basil and garlic chives, chopped

Directions:

  1. Top crust with olive oil through cheese.
  2. Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
  3. Remove from pan and top with fresh herbs.

Notes:

Serve with a green salad with cherry tomatoes and an garlic chive and basil and balsamic vinaigrette.


 

Soup of the Week

Thai Basil and Peanut Soup

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 2 T coconut oil
  • 1 C tofu, chopped
  • 1 C green beans, chopped
  • 1 onion, chopped
  • 1-2 chiles, ribs and seeds removed (if desired), diced
  • 1 C broccoli, chopped
  • 1 sweet pepper, chopped
  • 1 small summer squash, julienned
  • could also add: carrot, greens
  • 2 stalks lemongrass, use only an inch or so from the bottom, tender inside layers, chopped
  • to taste salt
  • 2 cloves garlic, diced
  • 1 T garlic chives, chopped
  • ¼ t ground ginger (or ½ to 1 t fresh, diced)
  • 1-2 T liquid aminos or soy sauce
  • 1 T rice vinegar, divided
  • ¼ C peanut butter
  • 4-6 C veggie stock
  • ¼ lb. soba noodles or rice noodles (or rice, cooked)
  • ¼ C Thai basil, chopped, some reserved for topping

Directions:

  1. Heat soup pot, add coconut oil. When oil is hot, add tofu through salt. Cook over medium heat, stirring occasionally for about 8-10 minutes. Add garlic and garlic chives (and if using fresh ginger, add it now), cook for 1 minute. Add dried ginger (if using), soy sauce/liquid aminos, ½ T rice vinegar, and peanut butter, cook for 1 minute. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
  2. Bring a pot of salted water to a boil. During the last few minutes of the soup’s cooking time, add the pasta to the water. Cook according to package’s directions. Drain and rinse with cold water.
  3. Remove soup from heat. Stir in Thai basil and remaining ½ T of rice vinegar. Taste and adjust seasoning if needed.
  4. To serve, pile some noodles in a bowl and pour soup around them. Top with the reserved Thai basil.

Appealing Appetizers

Apple Grape and Rosemary Flatbread

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1 flatbread or large whole wheat tortilla (I used lavash, you could also use a par-baked pizza crust)
  • 1 t olive oil
  • to taste salt
  • 1 small apple, thinly sliced and chopped
  • ¼ C grapes, halved
  • to taste pepper
  • 1 t fresh (or ¼ to ½ t dried) rosemary, chopped
  • ¼ C cheddar cheese, grated

Directions:

  1. Pre-heat oven to 350F.
  2. Top lavash with olive oil and brush over surface. Sprinkle with salt. Top with apple, grapes, rosemary, pepper, and cheese. Bake for about 7-8 minutes, or until the cheese has mostly melted.

Savory Sides 

Skillet Green Beans

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

  • 1 lb green beans, trimmed
  • 2 hickory smoked bacon slices, cut into ¼ in thick pieces
  • 2-3 shallots quartered
  • ½ tbsp olive oil
  • 1 tbsp red wine vinegar
  • salt and ground pepper
  • candied jalapenos (optional)
  • field pea relish (optional)

Directions: 

  1. Cook green beans in boiling salted water covered 3-4 min or until crisp tender, drain. Plunge beans into ice water to stop the cooking process, drain.
  2. Cook bacon in a skillet until crisp. Remove with slotted spoon and drain on paper towels reserving 2 tbsp drippings in skillet.
  3. Saute shallots in hot olive oil and reserve the drippings, stir in vinegar. Increase heat to medium high and add green beans. Saute until hot. Add salt and pepper to taste. Toss with bacon. Opt: serve with jalapenos.

Something for the Sweet Tooth

Spicy Asian Pear and Apple Sauce

Photo credit AHO Kitchen Team

Recipe from Abundant Harvest Organics via AHO Kitchen Team

Ingredients:

  • 4 Asian Pears
  • 4 Apples
  • ⅛ cup lemon juice
  • ⅛ cup water
  • ⅛-1/4 tsp cayenne pepper
  • ⅛-1/4 tsp ground ginger
  • honey or agave nectar to taste

Directions: 

  1. Core Asian pears and apples and chop into quarter inch pieces. Place fruit in heavy bottom pot and turn the stove burner to low.
  2. Mix lemon juice, water, and sweetener.
  3. Add liquid mixture and spices to the pot. Cover and let simmer over low heat for about 45 minutes or until fruit is soft.
  4. Transfer to a blender for a smoother sauce. Adjust seasonings and chill.

Author Rachel Oberg

More posts by Rachel Oberg

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